Old Cheney Road Farmers Market

Recipe for October 21, 2007

Here’s a wonderful salad that takes advantage of the last of the season’s spinach crop.  For a dinner saluting our vendors pair it with trout* or a beef roast*, and select a side dish from an array of the following vegetables*; eggplant, potatoes, green beans, broccoli, beets, cabbage, kohlrabi or carrots (depending on the weather and availability).  Don’t forget to include some specialty breads* and cheeses*.

• ½ pound bacon, diced          
• ½ cup sliced scallions           
• 4 tablespoons lemon juice          
• Salt and pepper
• 1 pound washed and trimmed spinach*
• 1 pound thinly sliced fresh mushrooms
•  2 tablespoons salad oil, not olive

Cook bacon until crisp.  Remove; add scallions and sauté until soft.  Add lemon juice and salad oil.  Pour over spinach and mushrooms.  Toss in bacon and correct seasonings.  This is a good basic salad using spinach as the greens.

From Helen Corbitt’s Cooks for Company

*Available at he Old Cheney Road Farmers’ Market